This easy old fashioned chicken salad is the classic creamy chicken salad recipe you are going to want to keep on hand all week long. Tender shredded chicken breast, crisp celery, and finely diced green onion get tossed in a simple homemade mayo dressing seasoned with white vinegar, dried dill, and dried tarragon for a rich and flavorful chicken salad that tastes like something your grandmother used to make. Made without grapes and completely gluten free, keto, and low carb friendly, this is the kind of easy make ahead lunch recipe that works for everything from gluten free sandwiches and wraps to lettuce cups, salad bowls, and gluten free crackers.
Cook the chicken in the Instant Pot and shred it right in your stand mixer and the whole thing comes together in no time.
What sets this old fashioned chicken salad apart from every other version out there is the combination of dried dill and dried tarragon in the dressing. That pairing gives the creamy mayo dressing a subtle herby depth of flavor that makes every single bite taste complex and special without requiring any complicated ingredients or techniques.
This is the gluten free chicken salad recipe I make every single week for meal prep because it keeps beautifully in the refrigerator for three to five days and actually gets better the longer it sits as the flavors meld together overnight.
Whether you are looking for a high protein gluten free lunch idea, a keto chicken salad for meal prep, or just the best old fashioned chicken salad recipe that the whole family will love, this is the one you have been looking for.
If you are looking for more easy chicken recipes try my Air Fryer BBQ Chicken Thighs, my Air Fryer Chicken Bites, my One Pan Creamy Garlic Chicken or my Air Fryer Lemon Garlic Chicken Thighs.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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Instructions
Add the chicken breasts and chicken broth to the bowl of your instant pot. Cook on manual for 8 minutes and let the steam release naturally. If you don't have an instant pot you can boil the chicken breasts in water on the stovetop until they are cooked completely through.
Add the cooked chicken breasts to the bowl of your stand mixer and beat until shredded. Alternatively you can use forks to shred the chicken, but the mixer is so fast and easy. Let the chicken cool slightly.
Add the shredded chicken, celery and green onions to a mixing bowl.
In a small bowl whisk together the mayonnaise, vinegar, dill weed, tarragon, salt and pepper.
Pour the dressing over the chicken mixture and stir to combine.
Serve in a gluten free sandwich, on a gluten free wrap or over a bed of salad.
Supplies
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The Best Old Fashioned Chicken Salad
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy old fashioned chicken salad is a classic creamy chicken salad made with shredded chicken breast, crisp celery, green onion, and a simple homemade mayo dressing seasoned with dried dill and tarragon. Made without grapes and completely gluten free, keto, and low carb friendly, this is the best make ahead chicken salad recipe for lunches all week long!
Ingredients
- 3 large Chicken Breast, cooked and shredded
- 1 cup Chicken Broth
- 3 stalks Celery, finely diced
- 3 Green Onions, finely diced
- 1 cup Mayonnaise
- 1 Tbsp White Vinegar
- ½ tsp Dried Dill Weed
- 1 tsp Dried Tarragon
- ½ tsp Sea Salt
- ¼ tsp Coarse Ground Black Pepper
Instructions
Add the chicken breasts and chicken broth to the bowl of your instant pot. Cook on manual for 8 minutes and let the steam release naturally. If you don't have an instant pot you can boil the chicken breasts in water on the stovetop until they are cooked completely through.
Add the cooked chicken breasts to the bowl of your stand mixer and beat until shredded. Alternatively you can use forks to shred the chicken, but the mixer is so fast and easy. Let the chicken cool slightly.
Add the shredded chicken, celery and green onions to a mixing bowl.
In a small bowl whisk together the mayonnaise, vinegar, dill weed, tarragon, salt and pepper.
Pour the dressing over the chicken mixture and stir to combine.
Serve in a gluten free sandwich, on a gluten free wrap or over a bed of salad.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Instant Pot
- Cuisine: American
If you make this Old Fashioned Chicken Salad I would love to hear what you think! Leave a star rating and a comment below and let me know how you served it.
Don't forget to save this recipe to your Pinterest boards so you can find it again every meal prep Sunday!
Storage
Store this old fashioned chicken salad in an airtight container in the refrigerator for up to 3 to 5 days. Because this recipe is made with mayonnaise it is important to keep it properly refrigerated at all times and never leave it sitting out at room temperature for more than two hours. This is especially important if you are serving it at an outdoor gathering or summer cookout where temperatures can cause mayonnaise based salads to spoil quickly.
Give the salad a good stir before each serving as the dressing may settle slightly as it sits. If the salad seems a little dry after a day or two in the refrigerator stir in a small spoonful of extra mayonnaise to freshen up the dressing before serving.
This chicken salad is not suitable for freezing as the mayonnaise dressing will separate and the texture of the chicken and celery will become watery and unpleasant once thawed.
Top Tip
Make the chicken salad the night before you plan to serve it and let it chill in the refrigerator overnight. This is not just a time saving tip it genuinely makes the chicken salad taste significantly better.
As the salad sits overnight the dried dill and tarragon rehydrate and bloom in the mayo dressing and the flavors meld together into a much more cohesive and deeply flavored chicken salad than you would get if you served it immediately after mixing.
Give it a good stir before serving and taste for seasoning as you may want to add a small pinch of salt or a tiny splash of white vinegar to brighten everything back up after chilling. The difference between freshly made and overnight chicken salad is remarkable and worth the extra patience every single time.
Frequently Asked Questions
The Instant Pot is my favorite method for cooking chicken for this recipe because it produces the most tender and juicy shredded chicken in just 8 minutes with no babysitting required. Simply add the chicken breasts and chicken broth to the Instant Pot, cook on manual for 8 minutes, and let the steam release naturally. If you do not have an Instant Pot you can boil the chicken breasts in water or broth on the stovetop until cooked completely through, about 15 to 20 minutes depending on the size of the breasts. Rotisserie chicken from the grocery store is also a wonderful shortcut that saves significant time and still produces a delicious chicken salad.
The easiest and fastest way to shred cooked chicken is right in your stand mixer. Simply add the warm cooked chicken breasts to the bowl of your stand mixer fitted with the paddle attachment and mix on low speed for about 20 to 30 seconds until the chicken is perfectly shredded. This method shreds the chicken much more evenly and quickly than pulling it apart by hand and takes just seconds. Make sure the chicken is still warm when you shred it as cold chicken does not shred as easily or as evenly.
Yes! Canned chicken is a convenient shortcut for this recipe when you do not have time to cook fresh chicken breasts. Drain the canned chicken very thoroughly before adding it to the bowl with the celery and green onion. Keep in mind that canned chicken has a softer texture than freshly cooked and shredded chicken so the finished salad will have a slightly different consistency. For the best flavor and texture fresh cooked and shredded chicken is always the preferred option but canned chicken works well in a pinch.
You can but the dried tarragon is actually the secret ingredient that makes this old fashioned chicken salad taste so special and different from every other version. It adds a subtle herby depth of flavor that elevates the entire dressing without being overpowering or obviously identifiable. If you absolutely cannot find dried tarragon you can substitute a small amount of dried thyme or dried Italian seasoning as a mild alternative. I strongly recommend tracking down the tarragon though because it makes a genuinely noticeable difference in the finished recipe.
This chicken salad is incredibly versatile and works beautifully in so many different ways. I love serving it over a bed of fresh spinach or mixed greens for a light and satisfying gluten free lunch. It is also wonderful on gluten free crackers for a quick and easy snack or appetizer, in a gluten free wrap or sandwich, or stuffed into lettuce cups for a low carb and keto friendly option. For a summer gathering you can serve it as a dip with gluten free crackers and vegetables on a snack board which always goes over really well with a crowd.
Yes! This old fashioned chicken salad is completely keto and low carb friendly. It is made without grapes, dried fruit, or any added sugars which means the carb count stays very low. The combination of shredded chicken breast, mayonnaise, celery, and green onion keeps this recipe high in protein and healthy fats while staying low in carbohydrates. Serve it in lettuce cups or over salad greens for a completely keto and low carb meal that is also gluten free and incredibly satisfying.
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